Breakfast Millet

1/2 c. Millet
1/2 tsp. Cinnamon, freshly ground
1 c. Water
1/2 tsp. Cardamon powder (optional)
1 Banana, sliced thin
1 T. Agave or Honey, to taste
1 T. Pine Nuts
1 cup Almond milk or cashew milk

Put millet and water in a pot or a steamer and cook until the grain is tender. In a serving bowl pour the cooked millet and add the raw nut milk and stir.

Slice the banana directly into the bowl, sprinkle the pine nuts and cinnamon and mix well. After tasting, add cardamon and agave.

Dorit’s book: Celebrating Our Raw Nature

 

Avocado Watercress Salad

2 avocados, piths removed, and cut in half
1 tablespoon mustard
1 tsp. apple cider vinegar
1 T. raw mayonnaise
1 Cox’s Apple, cored and diced
T 2 (3-oz.) (85 grams) Watercress
1 tsp. Rapadura or Agave or Stevia
1 Red bell pepper, seeded and sliced

Mix the raw mayonnaise, sweetener, mustard and vinegar together. Chop watercress and put in a salad bowl, adding the apple and bell pepper.

Add the mayonnaise mixture. Mix everything together. Put this mixture in each half of an avocado and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Chicory and Bean Soup

2 Cups Fava Beans, presoaked the night before
1 dozen cherry tomatoes
6-8 Cups Purified or Distilled water
2 Onions, cubed
4-6 Tbs Dr. Bonner’s Liquid Mineral
2 Cloves Garlic, minced Bouillon or Nama Shoyu
4-5 Cups Chicory Greens, cut in small pieces
2 Vegetable Bouillon Cubes
1 tsp Cayenne Pepper
4 Carrots, chopped
Dash Chili Pepper
5-6 Stalks Celery, chopped
1 cup Extra Virgin Olive Oil
4-5 red, baby potatoes
1 T. Tumeric

In a saucepan, place presoaked Fava Beans with water and Bouillon cubes and cook at very low heat for about an hour, or cook in a slow cooker until the beans become tender. Add carrots, potatoes, and Chicory Greens and return to low heat for about 10 minutes. Remove from heat and add celery, liquid Bouillon , cayenne and chile pepper, tumeric, oil and celery and serve with garnishing of chopped cherry tomatoes.

Dorit’s book: Celebrating Our Raw Nature

 

White Beans Salad

2 cups Great Northern White Beans, cooked
1 T. Apple Cider vinegar
2 tsp. Sage, chopped
1/2 lb Brussels Sprouts, ends removed
1 1/2 T. Lemon zest halved
2 T. Mustard Oil or olive oil
2/3 Cup Italian Olives halved
1/2 tsp. Celtic Sea Salt
3-4 T. Celery Juice
pinch Cayenne pepper
1 Cup Red Onions, sliced in to thin strips
1 tsp. Maple Syrup
1/2 tsp. Garlic, minced

Steam Brussels sprouts for a very short time so they remain crispy with most of the enzymes intact. In a large salad bowl, add the sprouts, beans and the remaining ingredients. Toss and serve, or allow to marinate for 1-3 hours before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

Black Beans

3 Cups Cooked black beans, cooled
1 Jalapeno pepper, minced
2-3 Courgettes (zucchini), cut in bite sized portions
3 T. Fresh Lime juice
1 tsp. Mustard seed Oil or Flaxseed Oil
1/2 Cup Chopped Onions
1/2 tsp. Celtic Sea salt
3 Cloves Garlic, minced
6-8 Cherry tomatoes, quartered

Combine all the ingredients in a serving bowl. Mix thoroughly, refrigerate for a few hours and serve.

Dorit’s book: Celebrating our Raw Nature

Basic Teff Recipe

Teff is a highly nutritious Ethopian grain.

1/2 Cup Teff
1/4 tsp. Celtic Sea Salt
2 Cups Water

Bring teff and water to the boiling point. Reduce heat and simmer for about 15-20 minutes. (It is best to use a rice steamer or slow cooker).  Remove from heat and cover . Let sit for 5 minutes before using. Flavour with Celtic Sea Salt. Add teff to salads or soup, after the soup is made.

For other recipes by Dorit see:

Dorit’s book: Celebrating our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature